Thursday, July 4, 2013

Roasted Peppers with Anchovies and Capers

If you like roasted bell peppers, this is a great appetizer for you. The bell pepper mixture can be made up to 2 hours ahead of time. The original serves 6 - 8 people, so feel free to scale down.

One year ago: Sweet Watermelon with Garlic and Red Chiles
Two years ago: Walnut Muffins with Coffee Glaze
Three years ago: Sausage and Balsamic Tomatoes

Roasted Peppers with Anchovies and Capers (from Big Small Plates)

3 red bell peppers
3 yellow bell peppers
2 ounces anchovies, finely chopped and smashed into paste
1 handful fresh basil leaves, shredded by hand
pinch of fresh oregano, finely chopped
3 cloves garlic, minced
2 tbsp capers, rinsed
sea salt and pepper
1 tbsp extra virgin olive oil, plus more for brushing
12 - 16 slices baguette or other bread

1. Roast peppers until blackened (on a wood grill or under a broiler).
2. Place peppers in a paper or plastic bag until cool enough to handle.
3. Peel peppers and remove stems, seeds, and membranes. Tear into strips over a mixing bowl to catch the juices and place in bowl.
4. Mix in remaining ingredients except bread.
5. Brush bread slices with olive oil and toast in oven at 375 or on grill.
6. Pile bell pepper mix on each crouton and eat.

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